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Easy Vegan Paleo Chocolate Cupcakes

  • Author: Natalie
  • Prep Time: 20 minutes
  • Cook Time: 25 minutes
  • Total Time: 45 minutes
  • Yield: 8 cupcakes 1x
  • Category: cupcakes
  • Method: baking
  • Cuisine: american


Moist, fluffy, simple, and arguably PERFECT vegan paleo chocolate cupcakes. Made with just 8 ingredients and topped with creamy chocolate coconut frosting!




Chocolate Frosting


  1. Preheat the oven to 350ºF.
  2. Melt the chocolate with the almond milk. Stir until smooth.
  3. Whisk in the coconut sugar and apple cider vinegar.
  4. Add the rest of the cupcake ingredients and mix.
  5. Spoon into a cupcake pan with paper liners, filling each ¾ of the way.
  6. Bake for 25 minutes at 350ºF.
  7. Cool completely before frosting.
  8. For the frosting, beat all the ingredients together with an electric mixer until smooth and creamy. Chill to thicken.
  9. Frost cooled cupcakes and eat.
  10. Keep leftovers sealed in an airtight container in the fridge for up to a week, or freeze unfrosted cupcakes for longer storage.


*Spelt or all purpose would work as well. For an oat flour option, try this recipe instead. Or for almond flour, try these.

**Just the solid part scooped our of a can of full fat coconut milk that has been chilled overnight.


  • Serving Size: 1 cupcake
  • Calories: 336
  • Sugar: 25g
  • Sodium: 282mg
  • Fat: 8g
  • Saturated Fat: 4g
  • Carbohydrates: 50g
  • Fiber: 6g
  • Protein: 3g

Keywords: gluten free, cassava, grain free, birthday, frosting, dairy free, egg free, baking, dessert